1 tablespoon oil
4 thick Sirloin or fillet steaks
1 tablespoon butter
2 cloves garlic, crushed
100 g(3 “¼ oz) shitake mushrooms
100 g (3 “¼ oz) small field mushrooms
1 cup (8 fl oz) beef stock
1 cup (8 fl oz) red wine
1 tablespoon thyme leaves
Cracked black pepper
Mashed potato to serve
Heat oil in a frying pan over medium heat. Add steaks to the pan and cook for 3 minutes on each side or until cooked to your liking. While steaks are cooking, heat butter in a frying pan over medium heat. Add shallots and garlic to the pan and cook for one minute. Add mushrooms to pan and toss in hot butter for I minute. Add stock, wine, thyme and pepper and allow to simmer until mushrooms are soft and sauce has reduced by half.
To serve, place mashed potato on warmed serving plates. Top potato with steak and pour over mushrooms and sauce. Serve immediately.
Pairs beautifully with Creation Merlot/Cabernet Sauvignon/Petit Verdot (Bordeaux style Blend)